Braised Oxtails with Red Chili Beans

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1 pound Dried Small Red Chili Beans

6 pounds Oxtails, trimmed

Seasoned Flour for dredging the oxtails

6 Tablespoons Extra Virgin Olive Oil
*

3 cups Onion, finely chopped

3 large Garlic Cloves, minced

1 Tablespoon Fresh Gingerroot, peeled and grated

2/3 cup Light Brown Sugar

1 1/2 cups Homemade Ketchup (See Recipe)

3 Tablespoons Dijon Mustard

1 cup Moscato Vinegar
*

Ramo d'Oro suggested

1/4 cup Worcestershire Sauce

1/4 cup Fresh Lemon Juice

Tabasco Sauce, to taste

Paprika Picante, to taste

4 1/2 cups Pulped Tomato Sauce

Oliveri suggested

Fine Sea Salt and Fresh Ground Green Peppercorn, to taste
*

Scallion Greens, chopped for garnish

Instructions

Soak the beans overnight in enough cold water to cover them by 2 inches. Drain.

Dredge the oxtails in the flour, shaking off the excess. In a heavy saucepan heat 4 tablespoons of olive oil over medium low heat until it is hot but not smoking and in it brown the oxtails in batches, transferring them with a slotted spoon - as they are browned - to a plate.

Add to the sauce pot the remaining 2 Tablespoons olive oil, in it cook onion, garlic and the gingerroot over medium low heat, stirring until the onion is softened and stir in brown sugar, homemade ketchup, Dijon mustard, vinegar, Worcestershire sauce, lemon juice, Tabasco, paprika and the pulped tomato sauce. Mix well and season with salt and pepper. Simmer the sauce, stirring occasionally for 5 minutes, add the oxtails and simmer the mixture, covered, stirring occasionally for 2 1/2 hours.

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